Rhubarb Muffins

"Nothing matches muffins with coffee or a cup of tea. Making muffins with Rhubarb is a great way for me to get my family to eat it. This particular recipe is from a book called "Muffin Magic" by Diana Linfoot."
 
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Ready In:
35mins
Ingredients:
12
Yields:
18 Muffins
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ingredients

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directions

  • Preheat the oven and grease the muffin pans.
  • Thoroughly blend all the wet ingredients together, adding the rhubarb last.
  • Fold in the previously combined dry ingredients to the wet mixture.
  • The desired mixture may look lumpy but as long as the dry ingredients are incorporated then the mixing of the wet and dry ingredients is completed.
  • Place the mixture in the muffin pans, sprinkle with cinnamon sugar.
  • Bake for 200 degree C for 25 minutes.

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Reviews

  1. Yummy muffins!! I used sour cream in these and baked them at 350* for 23 minutes. The rhubarb is really tasty here, not too sour, lends a teriffic sweet-tart like taste. We had the muffins for an evening snack with hot chocolate. Very enjoyable!! Thanks ChrissyO, I will put this in my keepers file!
     
  2. I love rhubarb but these left a lot to be desired. Too heavy and not any flavor until you hit a piece of the rhubarb. If you want to try this, be sure you chop the rhubarb small and distribute evenly. I don't think I will try this again.
     
  3. Very good! If you like super sweet dessert muffins, these are not it. To make it a little more health-conscious, I subbed apple butter for the oil, and used a combination of whole wheat flour and rolled oats (add 4 tsp of baking powder). I also swapped brown sugar for the white. I will make more of these with my bumper crop of rhubarb. Thanks!
     
  4. mmm. these were great. i added dried cherries since my rhubarb wa green. I also used half whole wheat pastry flour. they turned out really well.
     
  5. These were very good.Took some to work to share with my WW friends.They make so many I figure the point value to be only about 2 points ea.
     
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Tweaks

  1. Very good! If you like super sweet dessert muffins, these are not it. To make it a little more health-conscious, I subbed apple butter for the oil, and used a combination of whole wheat flour and rolled oats (add 4 tsp of baking powder). I also swapped brown sugar for the white. I will make more of these with my bumper crop of rhubarb. Thanks!
     

RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
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